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Old 05-22-2018, 01:56 AM   #1
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I need a term for that stuff in turkey drippings.....

I know it as congealed cooked blood but there has to be a more sophisticated term for it. Is there?

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Old 05-23-2018, 10:36 AM   #2
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Its called FOND
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Old 05-23-2018, 11:18 AM   #3
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Fond is French for "base" and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting.

https://www.popsugar.com/food/Cookin...n-Fond-7607518

This is fond:

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Old 05-23-2018, 11:24 AM   #4
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Originally Posted by EmErogork View Post
I know it as congealed cooked blood but there has to be a more sophisticated term for it. Is there?
The best term I could find on google was “Blood curd”.

I also call it congealed blood. Not very appealing to the eye. I try to strain or scim it out.
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Old 05-23-2018, 11:41 AM   #5
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I'm not sure exactly what you're referring to but there is no blood in turkey or other meats dressed for retail sale. There are different types of proteins in muscle meats that denature differently. I only separate fat from the drippings.
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Old 05-23-2018, 11:50 AM   #6
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We just call it "drippings".
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Old 05-23-2018, 12:12 PM   #7
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This is the best example I can find of what I am talking about. I didn't strain these out very well (pain day).

"Clots/Curds" in the gravy

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Old 05-23-2018, 12:33 PM   #8
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Originally Posted by msmofet View Post
This is the best example I can find of what I am talking about. I didn't strain these out very well (pain day).

"Clots/Curds" in the gravy

Attachment 30073
Like I said, it's denatured protein. If you don't like the look of them, fine, but it's not blood and it's not harmful. I just break them up with the whisk when I make the gravy. Sometimes I even take a piece of bread and run it through the drippings, picking up stuff like this, and eat it
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Old 05-23-2018, 12:39 PM   #9
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Like I said, it's denatured protein. If you don't like the look of them, fine, but it's not blood and it's not harmful. I just break them up with the whisk when I make the gravy. Sometimes I even take a piece of bread and run it through the drippings, picking up stuff like this, and eat it
I also break it up or strain it out if there is a lot. When I want to thicken the gravy just a little bit I leave it and mash it up into the gravy.
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Old 05-23-2018, 12:43 PM   #10
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Those congealed proteins pack a lot of flavor. If they make you squeamish, simply pour the drippings into a blender and the proteins will thicken and help flavor your gravy/sauce, whether you thicken with a roux, or with a cornstarch. Don't throw it away. Incorporate it smoothly into your gravy, sauce/soups.

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